I love Oliver’s Market’s (Cotati) meat counter. One of the butchers there always cuts me a deal on the meat that looks bad. This is actually the best meat you can buy, the stuff that’s been “aged.” It looks a little darker, browner, but is way more tender and flavorful.
So anyhow, I got two fillets, picked up a couple potatoes and some s’paragusess (on sale for $1.39/lb, w00t!)
Fired up the grill, while that was heating up, sprinkled some kosher salt and fresh cracked black pepper on them. Put the steaks on the hot grill and seared in the cool crosshatch lines on both sides, then put them on the upper rack and cranked the heat down to about 250 F.
Here’s a trick for baked potatoes if you don’t have the hour of baking time needed to cook them in the oven. Wash your taters to get the gunk off, stab them mercilessly with a knife, throw’em in the nuke-ro-wave for about 8 minutes on high. While they’re cooking in the wave, fire up the oven to 400 F. By the time your taters are done in the microwave your oven should be hot, throw the potatoes in for at least another 10 minutes, that should be enough time to crisp up the skins a bit, most of the cooking will already be done but having the skins crispier always makes for a better potato.
Back to the steaks. So I had some cream left over from the stroganoff I made the other night and I figured I should make some peppercorn cream sauce. Took about 1 1/2 tablespoons of butter melted over medium-high heat, and tossed about 3 tablespoons of whole black peppercorns in and sauteed them for a couple of minutes. Once that is well on its way I put about 1/4 cup of Gentlman Jack in there, then sparked a flame up to burn off the alcohol with a woosh; this probably wasn’t necessary but it looks really cool! After the alcohol burns off I added about 6-8 oz of heavy cream and reduced the heat down to a simmer. Reduce the sauce by half and it should be ready.
We opened a 2001 Gallo of Sonoma Barelli Creek and enjoyed it with dinner (man that’s good vino!)
The steaks turned out perfect, they were medium/medium-rare and sooooo tender…